‘Damn Fine’ Smoked Meats and Sausages for All
Craftsmanship and great flavor have earned us a fine reputation here in Vermont. As a result, dozens of farmers bring us hams and bacons from their own hogs to be smoked. It is our mission and privilege to keep local, artisan meat processing available to all.
By keeping USDA inspected processing available to farmers, and by offering professional packaging and increasing the variety of products to make from their meats, Vermont Smoke & Cure™ increases the opportunities for farmers to succeed. By keeping custom processing available for backyard farmers for meats for their own use, we help keep alive the “backyard hog” tradition of food security and deliciousness.
This is what we mean by “Keeping Vermont Farmers Smokin'” — literally, Vermont Smoke & Cure™ brines and smokes or otherwise cooks or prepares the meats that farmers raise, so that they can sell or best enjoy them.
We make delicious smoked meats and fresh sausages from the hogs, turkeys and beef Vermont farmers bring us each year. From part-timers with one hog in the backyard to full-time farmers selling in farmers markets, to CSA (Community Supported Agriculture) customers and in stores, their meats all get the same ‘damn fine’ smoking.
Below are some of the farmers we smoke meats for under USDA inspection. Look for their products at their stores, at farmers’ markets, at area stores, or from their own CSA (Community Supported Agriculture) program:
Applecheek Farm, Hyde Park, VT
Asgaard Farm, Au Sable Forks, NY
Blue Heron Farm, Grand Isle, VT
Blue Ledge Farm, Salisbury, VT
Buxton’s, Orwell, VT
Cajun Moon Farm
Crescent Bay Farm, South Hero, VT
Family Cow Farm, Hinesburg, VT
Full Moon Farm, Hinesburg, VT
Gaylord Farm, Waitsfield, VT
Grass Roots Farm, Hinesburg, VT
Green Pasture Meats, New Haven, VT
Harken Back Farm, Stowe, VT
Harrisons Homegrown, Addison, VT
Jericho Settlers Farm, Jericho, VT
Karabin Farms, Southington, CT
Knob Hill Farm, Marshfield, VT
L & LT Farm
Layn Farm, Bristol, VT
Lilac Hedge Farm, Berlin, MA
Many Hands Farm, Barre, MA
Maple Lane Farms, Cabot, VT
Maple Ridge Meats, Benson, VT
Maple Wind Farm, Hutington, VT
Midnight Mountain Farm
Mountain Home Farm, Turnbridge, VT
Mountain Man Farm
Neill Farm, Waitsfield, VT
Normanton Farms LLC, Litchfield, NH
Northhollow Farm, Rochester, VT
Open Meadow Farm, Lunenburg, MA
Otter Creek Hertiage Farm, Panton, VT
Pat’s Pastured, East Greenwich, RI
Pete’s Greens, Craftsbury, VT
Pine Woods Farm, West Pawlet, VT
Stonewood Farm, Orwell, VT
Triple K Farms, Whiting, VT
Vermont SteakDogs, Benson, VT
Walden Farms, Carlisle, MA
Custom Smoking Services
For farmers wishing to bring us meats for smoking on a custom (for home consumption and not for sale; made outside of USDA inspected hours, but using the same food safety protocols) basis, here are the basics:
- PLEASE NOTE: please call ahead to book an appointment. An appointment will be required until further notice.
- We’re located in Hinesburg, in the former Saputo facility, at 10516 Rte 116.
- Please call several weeks ahead to make a reservation and receive instructions about when to deliver an pick up.
- We’ll call you when the batch is complete to let you know it is time to pick up your ham, bacon or other treats.
- We use the same brine and smoke as our bacon and ham that you can buy in the stores!
- Please email or call with other questions.
USDA Inspected Processing Services
If you’d like us to smoke meats or make fresh sausages or other goodies under USDA inspection, so you have the option of selling them anywhere in the U.S.A, please email firstname.lastname@example.org, or call (802) 482-4666 x4. Please note that we are open for deliveries and pickups during 8-4:30 Monday through Friday.
Below are lists of area livestock processors that can slaughter and butcher your hogs:
USDA Inspected and Custom Slaughter and Butchering:
Over The Hill Farm, Benson, (802) 537-2811
PT Farms, St. Johnsbury, (802) 748-8323
The Royal Butcher, Braintree, (802) 728-9901
Sharon Beef, Sharon, (802) 649-1859
Vermont Livestock Slaughter and Processing, Ferrisburg, (802) 877-3421
Westminster Meats, Westminster, (802) 722-3133
Sources for State Inspected or Custom Slaughter and Butchering:
(These may be state inspected. Not USDA inspected.):
Bryan Adams, Passumpsic, (802) 633-3031
Blayne Hill, Fairlee, (802) 333-4718
Buxton’s, Orwell, (802) 948-2049
R and B Custom Cutting, Barton, (802) 525-4988
Rup’s, Brandon, (802) 247-4570
Tim Ward, Vershire (802) 685-2109
How to Find Us
10516 Rte 116, Hinesburg, VT, in the former Saputo Cheese facility. Our front door faces the single remaining milk silo. Our receiving and shipping doors are at the back of the building, by the galvanized steel platform (receiving) and the two new dock shelters to the right (shipping).
You can raise a pig and have us smoke the bacons & hams for you!